Salsify, Prosciutto and Parmesan in a Filo Packet RecipeOrigin: Italian Period: Modern |
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Purple salsify is a commmon wildflower whose roots can be used as a vegetable (and are said to taste a little like oysters). In modern times it has tended to be replaced by Spanish Salsify or Black Salsify as a cultivated crop. Ingredients
500g purple salsify root, trimmed and peeled 
Salsify, Prosciutto and Parmesan in a Filo Packet Preparation:Method:MethodTrim and peel the salsify and soak in a bowl of cold water to which a little lemon juice has been added for 1 hour. Then blanch in unsalted boiling water for about 3 minutes before draining under cold running water. Place on a paper towel and dry. Warm the butter in a pan and allow to melt. Use this to brush the sheets of filo pastry. Combine the salsify, prosciuto and cheese together along with a little butter. Use these to fill one corner of the filo pastry. Fold the pastry over to form a triangle, brush the pastry with some of the remaining butter and place on a greased baking tray. Repeat with the remaining filling until it's all used up. Place in an oven pre-heated to 180°C and bake for about 25 minutes, or until the pastry has risen and is nicely golden. Serve hot. |
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